• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper

• Add mushrooms to a food processor and pulse until very finely minced

• Heat 1 tsp olive oil and 1 tbsp butter in a skillet over medium high heat

• Cook mushrooms, shallot, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper for 6 to 8 minutes until browned and moisture evaporates completely, then cool

• Pat chicken dry and slice horizontally into 4 thick portions

• Season chicken on both sides with remaining salt and pepper

• Heat remaining olive oil and butter in skillet and sear chicken 2 minutes per side until golden but not fully cooked, then cool slightly

• Lightly flour a surface and roll each puff pastry sheet into an 11 inch square, cut each sheet in half to make 4 squares

• Spread about 1/4 cup mushroom mixture in center of each pastry square leaving a 1 inch border

• Place chicken on top and spread about 1 tsp Grey Poupon Dijon Mustard over each piece

• Fold pastry corners over chicken to seal tightly and place seam side down on baking sheet

• Brush pastry evenly with beaten egg

• Bake 17 to 20 minutes until pastry is golden brown and chicken reaches 165 degrees Fahrenheit

• For sauce, melt butter in saucepan over medium heat and sauté shallot for 1 minute

• Add vegetable broth and simmer until reduced by half

• Stir in heavy cream and simmer until thick enough to coat back of spoon

• Add Maille Old Style Dijon Mustard and season with salt and pepper

• Serve warm pastry topped with Dijon cream sauce